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“The time has come”, the walrus said, “to talk of many things: of shoes-and ships-and sealing wax–of cabbages–and kings–“

and the best macaroni and cheese in the world.

It took me a few months, several pounds of macaroni, and a lot of money in cheese, but I have finally found a macaroni so wonderfully delicious that I shall deem it the best macaroni and cheese in the entire world.

Technically, it’s the best macaroni and cheese recipe that was submitted to my Great Macaroni and Cheese Adventure post and it’s completely subjective to Dave’s and my taste. But since we can only make conclusions from the evidence presented to us thus far in life and because I have not found a better recipe in my entire life, I can confidently conclude that there is no better dish to be served in the realm of the patriotic and cheesy than what I’m about to share with you:

Congratulations to thesinglecell, who submitted a recipe for a yummylicious pasta and cheese combination and is soon to be the proud owner of a $25 Visa Gift Card for the tip.

There’s something Raclette does when it makes sweet, hot, oven love to heavy cream, Parmesan and sharp Cheddar that makes a gooey cheesiness so delicious you’ll swear it’s made of kitten sparkles and rainbow dust.

This is not a picture of the macaroni I made. This is just random food porn. I'm not a food blogger; I'm just a girl in search of a dream of delicious cheesy pasta. Also, Wylio.com didn't have much to offer in the way of kitten sparkles and rainbow dust pics.

So if you’ve got an hour to kill, some money to donate toward the good cause of cheese production, and a good whisking hand, make an attempt at thesinglecell’s submission below. I dare you to tell me rainbow dust isn’t delicious.

1/2 lb pasta of your choice, cooked and drained1 tablespoon butter2 tablespoons flour1 teaspoon salt2 teaspoons dry mustard5 oz. sharp cheddar, shredded3 oz. Raclette, cubed (a white, semi-soft cow’s milk cheese… a good grocery store with a cheese bar may be your best bet)1/4c. Parmesan, grated1 3/4c. heavy cream3/4c. milkPaprika for sprinklingPreheat oven to 375. Spray a 9×9″ pan with cooking spray. Pour cooked, drained pasta into 9×9″ pan.Blend flour, mustard and salt together in a small bowl.In a saucepan over medium-low heat, melt butter. Add flour, salt and mustard and stir until blended.Add milk and cream, stirring or whisking until dry ingredients are dissolved and liquid is hot, but not boiling (after you pour in the milk/cream, you can increase your heat to medium if you need to).Add Raclette, stirring/whisking occasionally until cheese melts. Repeat for cheddar and parmesan, stirring/whisking often so the cheese doesn’t stick to the bottom and burn.Pour cheese sauce over pasta; sprinkle with paprika and bake at 375 for 25 minutes. Then broil until top is golden.And, um, for extra incredibleness? Fry 3-4 slices of bacon first, drain them, and then crumble them into the pasta before you put the cheese sauce in.Bon appetit!

So congratulations again to thesinglecell and congratulations to all of you as well. Because even if you didn’t win a $25 Visa Gift Card like she did, you still won a darn good recipe.

One more post to go, ya’ll. See you tomorrow for my 365 Project/postaday2011 sign-off. ♣

I made this with my 5 year old today. Really easy to make. Only thing is that I didn’t have any mustard powder so I used some curry powder instead. It was yummy! My kid isn’t a big cheese fan so he wasn’t enamored with it. My wife thought it was too heavy (but for her yogurt is too fattening). But my 2 year old daughter liked it and I found it delicious. Thanks for the tip 🙂
BTW, I am gonna post about the different recipes I made for my kids over the holidays tonight 🙂

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